Classic Italian Cream Cake goes low carb and keto! This rich layer cake is a truly special dessert recipe, and it’s worth the time and effort.
Some recipes make me do the happy dance. And this keto Italian Cream Cake is one of those recipes. I really am quite excited to bring this one to you today as it is seriously fantastic. I rank it up there among my best cake recipes, easily.
So here’s the deal. As most of you know, I’ve been hard at work on a keto dessert cookbook. Easy Keto Desserts will be coming out on July 3rd and I am so excited about that one. Because let’s be honest, that’s where my heart lies. Creating healthy low carb desserts just makes me happy. And apparently it makes a lot of you happy too. But the recipes in that book are, obviously, on the “easier” side of things. They are delicious treats you can whip up without a whole lot of effort and without getting out every pan and whisk in your kitchen. They are still creative and innovative, but they aren’t overly complicated.
And while I know many of you will appreciate that, I actually have a bit of a thing for more complicated desserts – the kind that really do have you getting out multiple bowls and beaters and whisks. The sort that has every cupboard open and every spare surface of kitchen counter covered. When I have the time for them, I really love those recipes…just burrowing into my kitchen and losing myself in the creation of something delicious.
I’d never heard of Italian Cream Cake before I moved to the US. It’s just not a Canadian thing…and with good reason. It’s actually not really Italian at all, but instead a kind of vintage southern cake recipe. But regardless of origins, it’s an astonishingly good cake and makes for a perfect low carb makeover. I realized it was perfect as a recipe to showcase Bob’s Red Mill products, because I would not only be using almond flour, but also their unsweetened shredded coconut and a little coconut flour as well. I always rely on their low carb flours and meals, as I know they will produce excellent results. And they came through for me as always!
How to Make Keto Italian Cream Cake
One thing I would do differently for this cake, however, is use smaller 8 inch pans. At the time of creation, I only had 9 inch round pans. They worked just fine but the layers weren’t as high and impressive looking as I would have liked – the cake was rather wide and squat-looking…but the amazing flavour more than made up for it. If you choose to use 8 inch pans, the baking time will be longer, of course. My guess is anywhere from 5 to 10 minutes longer. This is a big, rich cake, so whether you bake it in 9 inch pans or 8 inch pans, it serves about 16 people.
So here’s to easy desserts and here’s to complicated desserts. They both have a place in my heart!
Want more amazing keto cake recipes? Check out my new Keto Desserts page. All recipes under 7g TOTAL carbs!
Love to bake? You need this cookbook!
Low Carb Italian Cream Cake
Ingredients
Cake
- ½ cup butter softened
- 1 cup Swerve Sweetener
- 4 large eggs room temperature, separated
- ½ cup heavy cream room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- ½ cup shredded coconut
- ½ cup chopped pecans
- ¼ cup coconut flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- 1 cup powdered Swerve Sweetener
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream room temperature
Garnish
- 2 tablespoon shredded coconut lightly toasted
- 2 tablespoon chopped pecans lightly toasted
Instructions
Cake
- Preheat the oven to 325F and grease two 8 inch or 9 inch round cake pans very well (the 8 inch pans will take a little longer to cook but the layers will be higher and I think they will look better). Line the pans with parchment paper and grease the paper.
- In a large bowl, beat the butter with the sweetener until well combined. Beat in the egg yolks one at a time, mixing well after each addition. Beat in the heavy cream and vanilla extract.
- In another bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. Beat into the butter mixture until just combined.
- In another large bowl, beat the egg whites with the cream of tartar until they hold stiff peaks. Gently fold into the cake batter.
- Divide the batter evenly among the prepared pans and spread to the edges. Bake 35 to 45 minutes (or longer, depending on your pans), until the cakes are golden on the edges and firm to the touch in the middle.
- Remove and let cool completely in the pans, then flip out onto a wire rack to cool completely. Remove the parchment from the layers if it comes out with them.
Frosting
- In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener and vanilla extract until well combined.
- Slowly add the heavy whipping cream until a spreadable consistency is achieved.
To Assemble
- Place the bottom layer on a serving plate and cover the top with about ⅓ of the frosting. Add the next layer and frost the top and the sides.
- Sprinkle the top with the toasted coconut and pecans. Refrigerate at least half an hour to let set.
Katie says
Volumewise it seems like to make a thicker 9” cake you’d multiply the recipe by 1.25. It’s easily done since it calls for 4 eggs in a recipe.
Carolyn says
But then you have more cake and more carbs.
Vickie says
I made this cake for my birthday, which is today. Thanks yet again for a wonderful, yummy dessert! My 70 year old hubby picked out and followed your recipe from your first book for the Sheet Pan Chicken And Veggies for our supper last night. It was the very first recipe he has ever followed from a cookbook and it was delicious!
Carolyn says
Happy Birthday, Vickie!!!
Vickie says
Thank you. My teen grandsons loved the cake too…the oldest (19) has been a type 1 diabetic for 8 years. I loved seeing him be able to eat a wonderful dessert without having to dose. My heartfelt thanks to you for all of these awesome treats.
Cindy says
Says heavy cream, then below heavy whipping cream are they one and the same? Hope so as haven’t seen heavy cream here. Sounds delicious and freezable is a bonus.
Carolyn says
Exactly the same.
Darlene says
I can’t wait to try this cake. I was literally just wondering what kind of keto-friendly cake to make for my husband’s birthday in a few weeks when this popped up in my e-mail. He will be thrilled. I have all your books so far and love them. I will certainly pre-order the dessert one. Thanks for being instrumental in our low-carb journey.
Cristina says
It’s perfect! Even my mom, who normally hates coconut, loved it! Thank you, Carolyn!
Mary Anne in Indiana says
This cake makes 16 servings, but there is only one of me. Before I make it, I would like to know, can I cut this into 16 servings and freeze the pieces? I keep your scones and muffins frozen all the time, ready for instant breakfast or deserts. No big event on the horizon for me to make and take a whole cake. Cannot wait to make it!
Carolyn says
Yes you could absolutely wrap this in individual portions to freeze.
Lisa says
Any ideas on how to omit the almond flour ? I’m allergic to nuts but tolerate coconut.
Carolyn says
I’m sorry, no. This particular recipe really relies on almond flour. I do have some other coconut flour cakes but it doesn’t lend itself as well to this format.
Corianne says
Made this as directed – amazing. Thanks so much for posting it!
Melissa says
This looks amazing! Just one question… How many servings is the nutritional info based on? I’m afraid I could easity overeat this!
Carolyn says
Nutritional information is always for a single serving.
ro says
I missed this the first time too. Until my second read, when I caught where Carolyn states that it searves up to 16 people. So the nutritional info appears based on 1/16 of the cake.
This was amazing. My family really enjoyed it. Looking forward to your new book. Thank you. Rob
Susanne says
I am allergic to pecans…I think the recipe would work just fine without them. What do you think, or what would you substitute?
Carolyn says
It would be fine without. They don’t add structure, just flavor and decoration.
Corella Landrigan says
Can I use THM baking blend in place of the almond and coconut flour? Thank you!
Carolyn says
Probably but I am not sure how much. About the same, but you may need more liquid because it’s drier.
Susan says
I get the cooling effect from swerve, can I sub Monk Fruit or what other sugar substitute do you recommend?
Carolyn says
As long as you can get a powdered sweetener for the frosting, you can make a substitution.
Veronica says
Hi, Carolyn, been stalking your recipes for over a year but don’t think I’ve ever commented before! I’ve made your peanut butter sheet cake and shared with other low carb friends that raved. In fact, a fireman I shared it with paid me to make another for his whole team, LOL! Anyway I plan to make this, it’s one of my favorite cakes and would love to enjoy it low carb since I no longer eat sugar. Wanted to clarify on how to cool it, it says cool completely in pan, then turn out onto a rack to cool completely. I’m a baker and usually turn normal sugar-laden cakes out of the pans after about 10 minutes, but haven’t yet had to turn any low carb cakes out of pans (I’ve only served ones in the pan so far), so wasn’t sure if they are more delicate and need to cool completely in pans. Thanks for your help!
Carolyn says
This is a bit fragile…let them cool in the pan longer than 10.
Jessica says
Planning on making this cake this weekend! Can I sub xylitol for the swerve in equal parts?
Thanks for another amazing recipe!
Carolyn says
The frosting may be a little different with xylitol but I think it should be okay.
Sherri says
Just curious will your dessert book be able to buy for kindle? And can this dessert be portioned out and frozen I am afraid I would want to eat the whole cake lol.
Carolyn says
Yes, all my books are available on Kindle right when they come out. And maybe you should turn this into cupcakes…
Susan says
And??? How was it???
Kristina Biro says
What is Swerve sweetener? I’ve never heard of it.
Carolyn says
https://amzn.to/2JZMmJv
Toni says
Carolyn, I have to say officially that I’m in love with you! Anyone that can make a low carb Italian Cream cake has won my affection for life!!! I can’t wait to try this. I’ve had great success with many of your dessert recipes before, so I’m so excited about this one!
Michelle says
Always listen to yourself at the grocery store – I was there today and almost grabbed cream cheese, but didn’t. And wouldn’t you know it’s the ONLY ingredient in this recipe that I’m missing! Can’t wait to try this out.
Louise says
Can’t wait to try it! I can only find Almond Meal in Australia will it still work?
Carolyn says
It’s going to be heavier but it should be okay.
Tia says
I used to make Italian Cream cakes for a local Little Italy Festival each Labor Day and have missed them over the years since I moved away- AND gone low carb. Today is my lucky day! Can’t wait to try this out! Thank you- love your recipes.